|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and cut lettuce cold holding in flip top unit at temperatures between 49F and 55F. All other TCS foods were 41F or less. CDI - Items were moved to reach in cooler to rapidly cool to 41F or less. PIC has been advised to conduct frequent temperature checks of TCS foods. -REPEAT- -1.5 points-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in sanitizer bucket in excess of 500ppm. CDI - Sanitizer bucket was emptied and new sanitizer was created with a concentration of 200ppm. -1 point- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bacon stored in reach in cooler without wrappings or packaging making direct contact with reach in cooler shelving. -0 points- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed in use sanitizer bucket with abundance of soil and residues. CDI - Sanitizer bucket was changed. -0 points- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use coffee filters stored without protective packaging next to two coffee machines. -0.5 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed hot water sanitizing temperatures in high temp dish machine measuring at 135F to 140F. PIC stated that three compartment sink is currently being used to wash, rinse, and sanitize food contact surfaces and utensils while dish machine is only being used to rinse debris. PIC stated that parts have been ordered to repair high temp dish machine. All food contact surfaces are being washed, rinsed, and sanitized in rear three compartment sink using chlorine sanitizer. -0.5 points- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed rear handwashing sink with leak. Repair leak under handwashing sink. -0 points- |